Maritime Fish Cakes Recipe

Cook potatoes

Place the peeled and cubed potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 10–12 minutes. Drain well and return to the pot; mash coarsely and let cool slightly.

Poach or steam fish

While potatoes cook, place haddock and salmon in a shallow pan with enough water (or fish stock) to cover about half the fish, add a pinch of salt, and bring to a gentle simmer. Poach for 4–6 minutes until just cooked and opaque. Drain and let cool slightly. Alternatively, you can steam or bake at 375°F (190°C) for 8–10 minutes.

Flake fish

Remove any bones and skin. Flake the haddock and salmon into large pieces using two forks. Aim for a mix of small lumps and slightly larger flakes to give texture.

Combine mixture

In a large bowl, combine the mashed potatoes (about 2 cups), flaked fish (total 16 oz), egg, 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, chopped parsley, sliced green onions, lemon zest, lemon juice, 1 teaspoon Old Bay, 1 teaspoon black pepper, and 1 teaspoon kosher salt. Gently fold to combine, trying not to overwork the mixture. Add 1 cup panko breadcrumbs and fold until mixture holds together but is still moist. If too wet, add up to 2 more tablespoons of panko; if too dry, add 1 tablespoon mayonnaise or a splash of water.

Shape

Divide the mixture into 8 equal portions (about 3.5–4 oz each) and form into compact patties roughly 3 inches in diameter and 3/4-inch thick. Press each patty gently so it holds together.

Coat

Set up a dredging station: a shallow plate of 1 tablespoon flour, a small bowl for the beaten egg (reserve if needed), and a plate with 1 cup panko for coating. Lightly dust each patty with flour, dip into the beaten egg to coat, then press into the panko so both sides are evenly coated. Shake off excess.

Pan-fry

Heat a large skillet over medium heat and add 3 tablespoons neutral oil and 1 tablespoon butter (optional) until shimmering. Add patties in a single layer (work in batches if necessary) and fry 3–4 minutes per side until golden-brown and crisp, and an instant-read thermometer in the center reads 145°F (63°C). Reduce heat if browning too quickly. Transfer cooked cakes to a wire rack set over a sheet pan to keep crisp; keep warm in a 200°F (95°C) oven while finishing the rest.

While fish cooks, combine 1/4 cup apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon mustard seeds, 1/2 teaspoon celery seed, and 1/2 teaspoon kosher salt in a small bowl and stir to dissolve sugar. Add shredded cabbage (2 cups), chopped green tomatoes (1 cup), diced green bell pepper, and 1/4 cup diced sweet onion. Toss to combine and let sit at room temperature for at least 15–20 minutes to marinate and soften. Taste and adjust vinegar or sugar as needed. Chill if not using immediately.

In a medium bowl whisk together 3 tablespoons Greek yogurt, 1 tablespoon mayonnaise, 1 teaspoon apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add shredded cabbage (2 cups) and shredded carrot (1/2 cup); toss to coat evenly. Refrigerate until ready to serve to let flavors meld, at least 10 minutes.

Place a spoonful of slaw on each plate or in a sandwich roll. Top with a Maritime fish cake, a generous spoonful of chow chow, and garnish with a lemon wedge and chopped dill or parsley. Serve immediately while cakes are hot and crisp.

If serving family-style, keep finished fish cakes in a warm oven (200°F / 95°C) on a wire rack until all are cooked, then plate with slaw and chow chow alongside.